Feta and Kale Loaded Sweet Potato

    10m prep time
    60m total time
    Easy level
    11 ingredients

Serve up this sweet potato packed with feta, chickpeas and kale for a healthy lunch. Topped with pumpkin seeds, it delivers three of your 5-a-day

Method

Based on 2 servings, adjust as needed.

Step 1

Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.

Step 2

Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quickly pickle. In another bowl, marinate the feta with the oil and chilli flakes.

Step 3

When the potatoes are nearly cooked, cook the kale in a pan with a generous splash water for 3 mins until wilted, then season to taste. Halve the cooked potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.
  • Ingredients
  • Based on 2 servings
  • 2 Sweet Potatoes 2 x Sainsbury's Sweet Potatoes Loose
  • 1 tsp Caster Sugar 1 x Sainsbury's White Caster Sugar 1kg
  • 100g Kale 1 x Sainsbury's Kale 200g
  • 1 tbsp Pumpkin Seeds, toasted 1 x Sainsbury's Pumpkin Seeds 100g
  • 1 tin Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
  • 1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 30g Rocket 1 x Sainsbury's Wild Rocket 60g
  • 1 tsp Chilli Flakes 1 x Sainsbury's Chipotle Chilli Flakes 45g
  • 1 Red Onion, thinly sliced 1 x Sainsbury's Red Onions Loose
  • 2 tbsp Red Wine Vinegar 1 x Aspall Classic Red Wine Vinegar 350ml
  • 30g Feta, cut into small cubes 1 x Sainsbury's Greek Feta Cheese 200g
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